Paper Information

Title: 

DETERMINATION OF LEVEL OF PEANUT'S PEROXIDE IN MASHHAD MARKETS

Type: POSTER
Author(s): NIKKHAH E.*,BOLKAMEH F.,BOROUSHAKI M.T.
 
 *MASHHAD UNIVERSITY OF MEDICAL SCIENCES, FOOD CONTROL DEPARTMENT, MASHHAD, IRAN
 
Name of Seminar: IRANIAN CONGRESS OF PHYSIOLOGY AND PHARMACOLOGY
Type of Seminar:  CONGRESS
Sponsor:  PHYSIOLOGY AND PHARMACOLOGY SOCIETY, MASHHAD UNIVERSITY OF MEDICAL SCIENCE
Date:  2007Volume 18
 
 
Abstract: 

Introduction: Peroxide is an important cause of cancer in human being so it needs to use methods and protocols to reduce the amount of peroxide in these products. According to the high level of unsaturated fatty acids (37%), peanut is susceptible to oxidation. Therefore, production, packaging and storage of peanut need more attention.
Methods: 8 samples of peanut, by different brands, were provided from market, their oil was extracted and level of peroxide was determined by titration.
Results: data showed that in more than 85% of samples level of peroxide is higher than standard (10mEq/kg). Also the level of peroxide was directly related to date of production of each sample.
Conclusion: according to data, it seems that the methods are used to produce, package and storage of peanut are not suitable so far.

 
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